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Mike Avery
 
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doughwizard wrote:

>I recommend against using a baking sheet. Put the bread on a
>stone...you will get much better results. I've tried both ways and the
>"baking sheet" method is a poor imitation of baking on a stone...
>
>You can get cheap baking stones that are great for bread at target
>walmart etc....no need to buy quarry tiles or anything like that.
>
>
>

I half agree with you. If you look at Hammelman's book, you'll see
pictures of bread baked on stones and baked on stones on pans. The pans
interfered with heat flow enough that the bread wasn't as nice. On the
tiles is the way to go, just as you said.

As to cheap baking stones at Target, etc, well, maybe we both need to
check prices.

At a flooring shop, I can get enough tiles to tile both racks in my oven
for less than $5.00. And, since they are individual pieces, if one
piece breaks, they are easy to replace.

A quick check at the target web site showed a pizza baking stone set for
$14.99. This is round, which is less desireable for baking bread, and
will only cover one rack. To poorly cover both racks from Target is
$30.00. To cover them well with quarry tiles is less than $5.00.

Mike